Shrimp are special.
Not, of course, if you look at them — especially if they still have their heads. Then they’re kind of gross. I know one woman who refuses to eat them because, as she puts it, they look like “insects of the sea.”
Fine. More for the rest of us. And that’s good, because shrimp are special.
I decided to celebrate everything that is so wonderful about shrimp by using them to cook four dishes. I could have made more — far, far more — but I already had four pounds of shrimp to peel and devein.
And that’s as much fun as it sounds. I was saving a little money, but honestly it’s worth it to buy the peeled, easy-peel or already deveined varieties. Especially if you’re cooking four pounds of it.